Browsing by Author "Chacha, Musa"

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    Effect of lactic acid fermentation, boiling and soaking on selected nutrients and health promoting components of mango seed kernels
    (INNSPUB, 2020-12-12) Runyogote, Joseph; Chacha, Musa; Ndabikunze, Bernadette; Raymond, Jofrey
    Mango seed kernels are considered as wastes although they are rich in essential nutrients and bioactive compounds for human health. Lack of commercial application (unlike oil seeds) presence of antinutrients, difficulty in processing and little information on nutritional and functional values contribute significantly to their underutilization. These factors underscore the need for processing these seeds to enhance their utilization as food or functional food. The purpose of this study was to investigate which processing technique was capable of improving selected nutrients and bioactive compounds, and reduction of the antinutritional factors to acceptable levels. Selected vitamins, minerals and antinutrients, antioxidant activity and total phenols were determined using standard methods. All the processing methods at different set conditions significantly (p<0.05) reduced the antinutritional factors of the mango seed kernels to above 38%. The results showed that, lactic acid fermentation had no significant differences in all analyzed minerals while boiling and soaking reduced the contents of the minerals except for potassium and zinc on soaked samples. The maximum percentage increase of total phenolic content, antioxidant activity and ascorbic acid was observed in samples fermented with Lactobacillus plantarum and their values were 25%, 37% and 28% respectively. On contrast, boiled and soaked samples had a significant decrease in ascorbic acid and antioxidant activity and all employed processing techniques showed insignifant variations of α-tocopherol content. The results in this study indicated that lactic acid fermentation reduced the antinutrients to acceptable levels and improved the studied nutritional and bioactive compounds as compared to boiling and soaking methods, thus considered as a technique for processing mango seed kernels for functional foods
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    Optimized Method for Processing Avocado Seeds to Improve Selected Nutrients and Functional Values.
    (Food Science and Technology Research, 2020-08-25) Runyogote, Joseph; Chacha, Musa; Ndabikunze, Bernadette; Raymond, Jofrey
    Probiotic Fermentation, Boiling, Soaking, Anti-Nutrients, Vitamins, Antioxidant Activity, Total Phenols The objective of this study was to develop an optimal processing technique capable of reducing antinutrients to acceptable levels, retain nutrients and functional values of avocado seeds for human consumption. Different processing conditions for probiotic fermentation, boiling and soaking techniques were studied to establish optimal processing conditions for the seeds. The antinutrients, antioxidant activity, total phenolics and selected nutrients of avocado seeds were analyzed using analytical standard methods.All processing techniques significantly (p < 0.05) reduced over 50 % of antinutrients. The highest total phenolics and antioxidant activity (IC50) were 33.3 mgGAE/g and 0.8 mg/mL respectively which were observed at a fermentation temperature of 37 oC. Soaking and boiling reduced the analyzed minerals to about 30 % whereas probiotic fermentation retained 100 % of minerals analyzed, ascorbic acid and α-tocopherol. Moreover, probiotic fermentation demonstrated the best results in comparison to boiling and soaking thus, considered as an optimal processing method for improving nutritional and functional values of avocado seeds